Hot Cross Buns: The Song Every Kid Knows—But Few Understand

If you survived elementary school music class, you probably know ‘Hot Cross Buns’ – the anthem of 3rd-grade recorder concerts. It’s the first song many kids learn on the recorder—three notes, endless memories, an ear worm that we’ve planted in your head and will now linger there for the rest of the day! 🙂 But behind the catchy tune lies a deeper, sacred meaning tied to Christian tradition and the events of Holy Week.

Hot cross buns are spiced sweet rolls, traditionally eaten on Good Friday—the day Christians remember the crucifixion of Jesus Christ. The bun’s most distinctive feature is the cross marked on top, a symbol of the cross on which Christ died. The spices in the bun represent those used to anoint Jesus’ body in the tomb, echoing the customs described in John 19:39–40.

The lyrics of the song are a little less religious but still have an historical basis: “Hot cross buns, one a penny, two a penny.” These words date back to 18th-century England, where street vendors would sing these words to sell their fresh buns on Good Friday.

Families and churches today still bake hot cross buns on Good Friday—not just as a tradition, but as a tangible way to teach children about Christ’s sacrifice, God’s grace, and the power of the cross. It’s a sweet and sacred way to turn an old rhyme into a meaningful moment of remembrance.

Make your own hot cross buns!

Traditional Hot Cross Buns Recipe

Makes: 12 buns
Prep Time: 20 min
Rise Time: 1.5–2 hours
Bake Time: 20–25 min

Ingredients:

For the Dough:

  • 1 cup warm milk (110°F)
  • 2¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 4 tbsp unsalted butter, melted
  • 1 egg
  • 3½ cups all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice (optional)
  • ¾ tsp salt
  • ½ cup currants or raisins (optional)
  • Zest of 1 orange (optional for brightness)

For the Cross Paste:

  • ½ cup flour
  • 5–6 tbsp water (enough to form a pipeable paste)

For the Glaze:

  • 2 tbsp apricot jam or honey (warmed and strained if needed)

Instructions:

  1. Activate the Yeast:
     In a large bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
  2. Make the Dough:
     Add melted butter and egg to the yeast mixture and stir. Mix in flour, spices, salt, and orange zest. Knead by hand or mixer (8–10 minutes) until smooth. Add currants or raisins toward the end of the knead or knead in by hand.
  3. First Rise:
     Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
  4. Shape the Buns:
     Punch down dough, divide into 12 pieces, and shape into smooth balls. Place on a parchment-lined baking sheet, slightly touching.
  5. Second Rise:
     Cover and let rise again until puffy (30–45 minutes).
  6. Make the Cross Paste:
     Mix flour and water until thick but pipeable. Pipe a cross over each bun (you can use a zip-top bag with a corner snipped).
  7. Bake:
     Preheat the oven to 375°F (190°C). Bake buns 20–25 minutes until golden brown.
  8. Glaze:
     While still warm, brush buns with apricot jam or honey to give them a shiny finish.